Das Buch enthält eine ausführliche Beschreibung der gängigen Analysemethoden der Inhaltsstoffe von Früchten und Nüssen. Bestimmt werden unter anderem Aroma- und Geschmacksstoffe, adstringierende Stoffe, Nährwert und genetische Charakteristika.

Klappentext

The book describes in detail the latest quality control techniques of fruits like grapes, agrumen, peaches, persimmons, apricots, and nuts like almonds and chestnuts. The classical stock of routine methods is extended to include most recent techniques, such as random amplified polymorphic DNA analysis (RAPD) for the genetic characterization of chestnut varieties.

Inhalt
Non-Intrusive Fruit and Plant Analysis by Laser Photothermal Measurements of Ethylene Emission.- 1 Introduction.- 2 The Photothermal Deflection Method.- 3 Photoacoustics Using a CO2 Laser.- 4 Photoacoustics Using a CO Laser.- 5 Résumé.- References.- Induction of Fruit Aroma and Quality by Post-Harvest Application of Natural Metabolites or Anaerobic Conditions.- 1 Biosynthesis and Degradation of Aroma Volatiles in Fruits During Post-Harvest Life.- 2 Induction of Aroma Volatile Production by Application of Aldehydes, Alcohols and Acids.- 3 Induction of Aroma Volatile Production by Pre-Storage Under Anaerobic Conditions.- 4 Conclusion.- References.- The Analysis of Flavouring Compounds in Grapes.- 1 Introduction.- 2 Methoxypyrazines.- 3 Glycosidically Bound Flavour Compounds of Grapes.- 4 Conclusion.- References.- Analysis of Bitter Principles in Citrus.- 1 Introduction.- 2 Limonoid Bitterness.- 3 Flavonoid Bitterness.- References.- Phenolic Content and l-Phenylalanine Ammonia-Lyase Activity In Peach Fruit.- 1 Introduction.- 2 Phenolic Content and Phenolic Composition of Peach Fruit.- 3 PAL Activity in Peach Fruit.- 4 Factors Affecting Phenolic Content and PAL Activity in Peach Fruit.- 5 Concluding Remarks.- References.- Astringency in Persimmon.- 1 Introduction.- 2 Persimmon Tannin.- 3 Analytical Methods.- 4 Quantitative Changes in Tannins.- 5 Notes on Analytical Methods.- References.- Analysis of Fresh and Dried Apricot.- 1 Introduction.- 2 Fresh Apricot Assessment.- 3 Dried Apricots.- References.- Almond Nut Analysis.- 1 Introduction.- 2 Determination of Total Nitrogen (Crude), Protein, Amino Acid and Free Amino Acid.- 3 Determination of Carbohydrate in Almond Kernels.- 4 Determination of Gums and Mucilage.- 5 Pectin Determination.- 6 Determination of Dietary Fibre inAlmond.- 7 Mineral Elements Measurement in Almond Kernels.- 8 Determination of Dry Matter and Inorganic Ash.- 9 Qualitative and Quantitative Determination of Cyanide in Almond.- References.- Genetic Characterization of Chestnut.- 1 Introduction.- 2 The Importance of Chestnut Genetic Analysis.- 3 DNA Extraction and Purification.- 4 DNA Amplification by Polymerase Chain Reaction (PCR).- 5 DNA Separation of the PCR Products by Gel Electrophoresis.- 6 Sample of Chestnut Analysis and Discrimination of Strains.- References.